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vegan pumpkin latte mini muffin on a piece of brown parchment paper atop a colorful denim napkin

Pumpkin Latte Mini Muffins {vegan, gluten-free}

  • Author: Camilla
  • Prep Time: 2 mins
  • Cook Time: 13 mins
  • Total Time: 15 mins
  • Yield: 20 mini muffins 1x
  • Diet: Vegan


Treat yourself with pumpkin latte mini muffins! Made in the blender, they are vegan, gluten-free, oil-free, flourless & 35 calories each!




  1. Place all of the ingredients, except the optional toppings, in a blender and process until smooth. Divide the batter equally between the prepared cups (I use a small cookie scoop for even portioning).
  2. Bake in the preheated oven for 10 to 13 minutes until centers are puffed and firm to the touch. Transfer muffin tin to a cooling rack and cool for 10 minutes in pan. Remove muffins from pan and cool completely on rack.
  3. Optional Topping: If desired, drizzle tops of muffins with white chocolate mixture and sprinkle with chopped pepitas.


Storage: Store the cooled muffins in an airtight container at room temperature for 2 days, the refrigerator for 1 week or the freezer for 6 months.

Sweetener Options: Other varieties of sweetener can be used in place of the coconut palm sugar, including brown sugar, date sugar or maple syrup.

Coffee-Free Version: Replace the coffee with an equal amount of water, or nondairy milk of choice.

Pepita Alternatives: An equal amount of almonds, cashews, walnuts or pecans can be used in place of the pepitas.

  • Category: Muffins
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 35
  • Sugar: 1.5 g
  • Sodium: 64.2 mg
  • Fat: 1.3 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 4.9 g
  • Fiber: 0.6 g
  • Protein: 1.3 g
  • Cholesterol: 0 mg

Keywords: vegan pumpkin muffins, vegan mini muffins, oil-free pumpkin muffins, low calorie mini muffins, egg-free, dairy-free, vegan pumpkin latte muffins

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